Beef Stir Fry

5 from 1 vote

My Beef Stir Fry is going to be added to your meal rotation so quickly! With a delicious sauce that works as both a marinade and a sauce for this great dinner, you will fall in love with all the flavors in this simple recipe.

Prep Time15

Cook Time12

Marinating Time4

Total Time4 27

Servings: servings

Calories: 294kcal

Author: Lisa Longley

Ingredients

2 tablespoons vegetable oil (29.57 ml)
1 pound flank steak cut into thin strips against the grain, see note 1 (453.6 grams)
1 medium red bell pepper diced, see note 2
1 medium yellow bell pepper diced
2 medium carrots peeled and cut into 1/4 inch slices
1 head of broccoli cut into florets

Sauce

3/4 cup water (177 ml)
3/4 cup teriyaki sauce (177 ml)
1/2 cup low sodium soy sauce (118 ml)
3 tablespoons hoisin sauce (44.4 ml)
6 cloves garlic
3 tablespoons ginger
2 tablespoon brown sugar (26.6 grams)
3 teaspoons chili paste see note 3
2 tablespoons corn starch (21 grams)

Instructions

Prepare the sauce, mixing together the water, teriyaki sauce, soy sauce, hoisin sauce, garlic, ginger, brown sugar and chili paste. Pour one cup of the sauce over the sliced beef in a reusable container and marinate for at least four hours.
1 pound flank steak, 3/4 cup water, 3/4 cup teriyaki sauce, 1/2 cup low sodium soy sauce, 3 tablespoons hoisin sauce, 6 cloves garlic, 3 tablespoons ginger, 2 tablespoon brown sugar, 3 teaspoons chili paste
Add the cornstarch to the remaining sauce, approximately 1 1/2 cups, whisking to combine. Whisking it right into the sauce allows us to skip making a cornstarch slurry while cooking. Store in the refrigerator until you are ready to make the stir fry.
2 tablespoons corn starch
Heat the oil in a large 12 inch skillet. Remove the beef from the marinade, and discard the remaining marinade. Add the sliced beef to the skillet and cook until browned, about 3 to 4 minutes. Use a slotted spoon to remove the beef from the skillet.
2 tablespoons vegetable oil
Add the vegetables to the skillet over medium-high heat. Stir to combine. Cover and cook until they are tender, another 5 to 7 minutes, stirring once or twice.
1 medium red bell pepper, 1 medium yellow bell pepper, 2 medium carrots, 1 head of broccoli
When the vegetables are tender, pour off any excess liquid. Add the sauce you prepared earlier and allow to thicken, about 1 to 2 minutes. You will know it is finished when the sauce thickens and darkens in color. Return the beef to the skillet and stir to combine.
Serve over rice.

Video

Notes

If you are unable to find flank steak, you can use skirt steak. But keep in mind both need to be marinated at least 4 hours. Avoid meat that has been pre-cut and labeled "stir fry meat" as it is very tough even after marinating.
If the vegetables listed here don't appeal to you, you can replace some or all of them with the following veggies: mushrooms, zucchini, onions, snow peas, green onions, baby corn, or water chestnuts. See my notes in the post for when to add each of these in relation to the other veggies used.
This is my favorite brand, but if you can't find it, you could simply add some red pepper flakes. Depending on how spicy you would like it, I would consider adding 1/2 to 1 1/2 teaspoons.

Nutrition